Here's an easy variation that's very good if you like a little spice:
CAJUN FRIED CHICKEN
1/2 Teaspoon Cayenne Pepper
1 Tablespoon Dijon mustard
1/3 Cup Tabasco Sauce (Original)
1/4 Cup Water
1 Cup Unsifted Self-Rising Flour
1 Teaspoon Salt
3-Pound Cut-Up Chicken
1-1/2 Cups Vegetable Oil
Combine cayenne, mustard, Tabasco, and water in a bowl just large enough to hold chicken.
Deeply pierce chicken several times with cooking fork, then add to bowl, turning to coat well. Marinate for 1 hour, turning frequently. Drain chicken on rack for about 10 minutes.
Combine flour and salt in a 1-gallon plastic sealable plastic bag. Add chicken a few pieces at a time, seal bag, and shake to coat chicken well with flour mixture. Remove chicken from bag, shaking off excess flour, and return the pieces to rack. Repeat with remaining pieces of chicken. Allow chicken to dry on rack for about 30 minutes.
Heat oil to 375 degrees Fahrenheit in frying pan large enough to hold all of the chicken. Fry for 30 minutes, turning it over only one time (i.e., 15 minutes on each side). Drain on paper towels.